It’s been days since Nick and I finished off the last of our chicken noodle soup. But, true to form, I forgot to write about it 😕 So here it is.
The soup tasted very bland, but I have to put that down to the fact that I used 4 cups of water and 4 cups of broth (the recipe calls for 8 of either, so I figured half and half would be okay). An ingredient choice could’ve also been to blame–I’ve never made any form of chicken noodle soup on my own, slow cooker or not, so I don’t know if using no yolk egg noodles would make a big taste difference. Either way, the recipe is very simple and worth a second or third shot, depending on which of those two things could’ve made the soup all blah.
- 8 cups water or 8 cups canned chicken broth (I used 4 cups of each)
- 1 cup carrot, cut into 1/4-inch slices
- 1 cup celery, cut into 1/4-inch slices
- 1 cup onion, chopped
- 1 garlic clove, minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 4 teaspoons salt (to taste)
- 1/2 teaspoon fresh ground black pepper, to taste
- 1 (3 1/2 lb) roasting chickens (I used 4 chicken thighs)
- 3 cups wide egg noodles, uncooked (I used egg white noodles, I think the brand was No Yolks?)
- In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
- Place whole chicken on top of vegetables.
- Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
- Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
- While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
- Skim fat from soup and discard. Return chicken to soup to serve.